$600 American Express Gift Card Giveaway {Recipe: Biscoff Pudding}

If you’ve been following me on Twitter, Facebook or Instagram you have probably noticed I’ve been going a bit crazy for Biscoff cookies lately. I first discovered their cookies when on a Delta flight. I was sitting next to a lovely lady and we both bit into our cookies and were immediately smitten. In fact, we then spent the rest of the flight trying to devise a plan to get the flight attendant to share more of his cookies with us. It worked. We each walked off the plane with a purse full of cookies to “take home and share with our kids”. Ummmm…. my cookies didn’t make it home, needless to say.

Two weeks ago I ordered a case of Biscoff Cookies from Amazon, only to discover from many of you that I might be lucky and find them in my local supermarket. Bad news… that was true and I now have access to Biscoff cookies within 3 miles of my house. I also have access to Biscoff spread. Yes! You heard me right. Biscoff Spread. Like the cookies, but in spread form. I have yet to spread the spread on anything. It has been a load onto a spoon on deliver to my mouth kind of treat. Don’t judge until you’ve tried it, ok?

When the folks at American Express contacted me about creating some simple, 6-ingredients or less, dessert recipes I knew that at least one of those recipes was going to have to include Biscoff. I’ve been dying to do some recipe development using Biscoff, and this was the perfect chance. This creamy pudding created with Biscoff cookie spread is so indulgent, I can’t stop sneaking bites of it from the fridge!

To help celebrate the launch of the new American Express Blue Cash Preferred and Everyday cards we want to help consumers realize the potential of meals/recipes that can be made with 6 ingredients or less. When used responsibly, the new Blue Cash® Cards provide a simple way for shoppers to put cash back (up to 6%!) in their pockets as they shop for every day necessities.

Here’s how you can enter to win a $600 American Express Gift Card:

Submit your favorite 6 ingredients or less dessert recipe in the comments section of this post below. It can be the actual recipe itself or a link to your favorite 6 ingredients or less dessert recipe. You may submit up to 3 recipes – so that’s up to 3 chances to win the $600 American Express Gift Card.

All recipes must be submitted by midnight CST on Friday, August 19th. Winner will be chosen via Random.org. The winning recipe will be announced and featured on Dine & Dish on Friday, August 26th.

You don’t have to share a new recipe… any old favorite will do!

For an additional entry:

Tweet the following and leave an additional comment on this post indicating you did so: Check out my best 6 ingredient dessert recipe on @dineanddish & enter to win a $600 gift card from @AmericanExpress http://su.pr/25VEAE

This is a sponsored post for American Express. I was given a gift card to cover the cost of ingredients used for recipe development.

Now, on to the recipe!! Just imagine how much Biscoff you could buy with a $600 American Express gift card!

Recipe: Creamy Biscoff Pudding

3 Cups Whole Milk

1 3/4 cup Biscoff spread, divided (1 14oz container)

1/4 teaspoon Kosher salt

2 Tablespoons corn starch

2 Tablespoons cocoa powder

2 large yolks

Biscoff Cookies (optional, but highly highly recommended!)

Whisk together Milk and 1/3 cup Biscoff spread in a large pot over medium heat, until well incorporated.

In a small bowl mix salt, cornstarch and cocoa powder. Add to the pot. Increase heat to medium-high and whisk continuously until boiling. Keep whisking for an additional 3-5 minutes, until mixture is smooth. Remove pot from heat.

In a small bowl, whisk egg yolks. Temper them with 1/4 cup of pudding, and then add the tempered yolk mixture to the pot. Add remaining Biscoff spread. Whisk together until fully incorporated.

Spoon pudding into bowls and either serve hot, or place in fridge.

Optional – crumble Biscoff cookies on top of the pudding for extra yumminess!

1. Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes! The dough will be very stiff.

2. Divide into 6-10 pieces depending on how big you want your nut roll to be, then roll into the cylinder shape.

3. Wrap each cylinder in wax paper and place in freezer for at least 2 hours.

4. Melt caramels in microwave for about three minutes, removing to stir at 30 second intervals. Make sure they are completely melted.

5. Place salted peanuts (or whatever variety you would prefer) on baking sheet.

6. Remove rolls from freezer, then dip into caramel and coat completely. Try not to use your fingers! This gets really messy if you do… you can use two forks to dip and remove.

7. Place caramel covered roll onto salted nuts and cover completely.

8. Transfer nut covered roll onto wax paper, then store in the refrigerator! (they should be good for a last a month in the fridge, but who am I kidding. We are lucky if these make it 2 days in our house)

In a large bowl, combine all ingredients (expect for mint).
Pour into an 8 inch square dish.
Cover and freeze for at least 2 hours, just until almost firm.
Transfer to a large bowl, and beat for 2 minutes until smooth and creamy.
Return mixture to dish, and freeze until firm.
Remove from freezer 20-30 minutes before serving.
Garnish with mint leaves.

Pre HEAT oven to 350°F
COMBINE brownie mix, oats, 1/2 cup of cream and egg in large bowl and mix well. Drop large tablespoonfuls of brownie mixture on to greased cookie sheets. Yields approximately 20 cookies.
BAKE 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cool completely.
COMBINE remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat on high until stiff peaks form.
SLICE strawberries (*I added a little sugar and smashed with a potato smasher to juice them up a little)
PLACE 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a little strawberries.

Heat oven to 375ºF. Place butter in ungreased square baking dish, 8x8x2 inches and place in oven until melted. Stir together Bisquick mix, milk and cinnamon in a bowl. Pour this batter over melted butter. Stir together sugar and sliced peaches and spoon gently over batter. Bake at 375°F for 30 minutes.

Cut peaches in half and remove pits. Sprinkle cut side lightly with cinnamon and sugar. Grill over medium heat, cut side up, for about 5 minutes. Then, turn over and continue grilling for an additional 5 to 10 minutes or until soft. Remove from grill and slice.

In the meantime, heat honey until warm and stir in lime juice and zest. Serve peaches over vanilla ice cream, drizzled with honey sauce. Serves 4.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Let cool & cut into squares!

Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.

In a small bowl, combine the nuts, sugar, and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake until tender, about 25 minutes. Serve warm with a scoop of vanilla ice cream.

Preheat oven to 350 degrees F.
Peel and dice apples into small chunks, about the size of your pinky nail.
In a small bowl, mix apples, spice and sugar.
Unroll Crescents Rolls triangle and spoon a heaping tablespoon of the apple mixture onto the dough. Spread apples evenly.
Roll dough into a roll starting with the widest edge of the dough and space evenly on a baking sheet.
Bake 25 – 30 minutes until golden brown.
In a small bowl combine powdered sugar and milk. Start with 1/2 tbs of milk and add until you reach your desired consistency. Drizzle over warm apple pie rolls.

In a large bowl knead together room temperature cream cheese and powdered sugar until a ball of stiff dough forms. The candy is ready when it no longer sticks to your fingers but still stretches without breaking.
Split candy dough into 3 equal balls and place in bowls.
Add extract flavoring of choice to each ball.
Add gel color to each ball and knead until color is even.
You may need to add additional powdered sugar to keep it from becoming sticky.
In your hands, roll a small ball of dough and coat in sugar.
Press into mold and immediately remove and set aside.
If not using a mold, you can press the ball with a fork to create a flat mint.

Mix graham cracker crumbs, sugar and melted butter.
Spread graham cracker mixture over the bottom of a springform pan and press evenly.
Prepare brownie mix as directed on box and pour over crust.
Bake as directed on box.
Top with a single layer of marshmallows.
Turn oven broiler to high and bake brownie cake for about 2 minutes until marshmallows begin to brown.

Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.

Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.

Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
3.

Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.

Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.

Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.

Slice up the peach and toss in a large bowl with flour and brown sugar.
Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.

Using your finger or pastry brush, wet the outside edge of the wonton wrapper.

Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.

Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.

And second is this Salted Caramel Sauce. You may say “Oh, but Erin, that is not a dessert, it’s a topping.” To which I can respond “Do you know that the majority of this was eating straight from the jar with a spoon!”

Put strawberries and peach in a small sauce pan over medium high heat with 1 tablespoon of water. Bring to a boil, partially cover pot & then reduce heat to medium. Cook for about 5 minutes until fruit is soft, stir occasionally. Remove from heat & let mixture cool. Mix fruit with coconut milk and purée in blender or food processor until smooth.

Put a pinch of coconut flake in popsicle molds. Fill pop containers with purée, gently press another pinch of coconut on before you add the stick. Wrap with foil and pierce with popsicle sticks. Freeze for about 2 hours or until solid.

These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
As always, use your own taste buds to determine how sweet you want your ice pops.
INGREDIENTS

Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid.

My favorite dessert has two ingredients: Cool Whip and Oreos. (the amount of each depends on how oreo-ish or cool whippy you like your desserts. I typically take 12 oz. tub of Cool whip and about 10 oreos.

instructions:
Put oreos in a plastic ziplock bag and crush to desired crumbles.
Add to bowl of Cool Whip.
Eat or refrigerate (not freeze–the consistency is way different and not in a good way)

I love simple!! I try for healthy (sometimes;).
6 pears (peeled and sliced )
2 t vanilla
simmer on low in a sauce pan for the afternoon (3-4 hours)

I did not share them(I intended to). I thought about putting them in a tart shell or over pound cake (they didn’t even make it that far).
They are comforting and melt in your mouth delicous and good for you too!

1. Preheat your grill to medium high
2. Wash peaches well, cut in half and remove pits.
3. Melt butter in a microwave safe bowl, then use basting brush to brush cut sides of peaches.
4. In a small bowl, combine brown sugar and cayenne pepper. Sprinkle generously on buttered cut side of peaches.
5. Place cut-side down on hot grill, cook for 2 minutes. Flip and cook another 1-2 minutes or until peaches are soft and hot through.
6. Serve alongside a scoop of your favorite vanilla ice cream.

1. Preheat your oven to 350.
2. In a 9×9 dish melt butter in microwave (should only take about a minute)
3. In a large bowl combine milk, 1/2 cup sugar and vanilla. Whisk well.
4. Add biscuit mix to milk mixture, stir just until combined. Do not overmix!
5. In another bowl toss clean blueberries with remaining 2 tbsp of sugar, then add to batter. Pour into buttered 9×9.
6. Bake for 40-45 minutes, or until golden brown and set.

1. Preheat oven to 325.
2. Crack eggs, separating yolks from whites. Beat the egg whites until they form stiff peaks.
3. With an electric mixer cream sugar and butter. Add the egg yolks and continue to beat until well combined. Turn mixer down to stir in milk and vanilla.
4. Add the flour, a little at a time, until combined.
5. By hand, fold in the egg whites.
6. Butter or grease a loaf pan well, pour in batter.
7. Bake for 1 1/2 hours, or until golden brown.

melt choc & butter together in a bowl over a saucepan of simmering water. off the heat, stir in sugar. one by one, stir in eggs. add cocoa pwd and stir in at the end. bake at 375 in a 9-inch springform pan for about 20 mins.

Arrange 1/3 of the crackers on bottom of 9×13-inch baking pan, breaking the crackers to fit, if necessary.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread ½ of the pudding mixture over crackers. Place ½ of the remaining crackers over pudding; top with remaining pudding mixture and crackers.
Remove top and foil from frosting container. Microwave frosting in container on high 1 minute or until pourable. Spread evenly over crackers. Refrigerate 4 hours or overnight.

Tips: You can make pistachio, banana-flavored or even double chocolate éclairs by simply changing the pudding flavors.

Pre-heat oven to 350.
Spread and press 1/2 of cookie dough roll into bottom of 13×9 baking dish. Break milky ways into pieces and put over the cookie dough. Take other 1/2 of cookie dough and “drop” pieces onto of the layers. No need to cover them exactly – when it cooks, the top layer will spread.
Bake 20 minutes or to your liking for gooeyness.

Scoop out the watermelon into a large blender, add sugar and lime juice… blend until liquid. (Discard the rind – unless you’re planning to make pickles later.)

Pour into a shallow baking pan (I use a 9×13 ziploc food storage container w/lid)… if you are not using a storage container – cover w/plastic film… and place in freezer… every hour or so – stir it up… to keep it kind of chunky/slushy.

When completely frozen… you will need to scrape/shave the watermelon ice into glasses/bowls and serve… it is so yummy! Cool and refreshing.

*Hint – I put it in the microwave for a minute so that it is easier to dig in and shave it off…

Crush a whole package of Oreo cookies until a fine crumble.
Mix in a softened 8 oz. package of cream cheese.
Form into balls. (I use a small melon baller)
Let them set in the fridge to set up. (about an hour)
Melt some chocolate melts (Wilton’s discs) and dip the balls into the chocolate and let them sit until the chocolate is set up.
I usually decorate them with a drizzle of a different chocolate melting disc or sugar flowers.
You will be asked to bring these to every party you are ever invited to again for the rest of your life! Yes, they are THAT good!http://twitpic.com/5v9ns3

1. Spread several sheets of wax paper across a table or other flat surface.
2. In a large saucepan over medium heat, combine the butter, milk, sugar and cocoa powder. Bring contents to a boil, stirring occasionally. Boil for one minute, then remove from the stove and set aside.
3. Add the peanut butter and oatmeal to the melted mixture, stirring well.
4. Drop teaspoons of the mixture on to the wax paper and allow the cookies to cool for 15 minutes before eating.

Add flour, baking powder, sugar, and salt to the bowl of your food processor fitted with the steel blade. Pulse six times. (If doing this by hand, whisk until combined).

Remove processor’s cover and distribute butter evenly over the dry ingredients. Cover and pulse 12 times. Add the strawberries and pulse once or twice to combine. Transfer dough to a large mixing bowl. (Or do this using knives or a pastry cutter).

Stir in the heavy cream using a fork or spatula until a dough begins to form. Transfer all dough to a WELL FLOURED countertop and knead with floured hands until the dough comes together into a rough, very very sticky ball (5-10 seconds). Form the scones by shaping the dough into an 8-inch round circle with your hands, then using a bench knife, cut into 8 triangles. It’s pretty hard to transfer these sticky babes, but try to transfer them to an un-greased baking sheet (I used a silicone baking liner) using the bench knife.

Bake for 12- 15 minutes in the preheated oven, until the tops are light brown. Cool on wire rack for at least 10 minutes.

Preheat the oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or other similar size) with non-stick spray.

Mix together the flour and sugar, then add in the butter and mix well with a fork until incorporated. It should hold together when you squeeze it.

Put the fruit in the prepared pan and sprinkle with a very light layer of sugar.* Take the dough by the handful and pat it into disks ¼ to ½-inch thick each. Lay them on top of the fruit, continuing with the patties, until all the fruit is covered. Bake the cobbler in the preheated oven for 45-50 minutes, until the crust is light golden in color. Let cool slightly, then serve with lots of vanilla ice cream.

*Note: Try to use fruit that is in season where you live. If you are using fruit that is not as tart as blackberries and apples, you will probably want to decrease the amount of sugar drastically, and not sprinkle the fruit with a light layer of sugar before topping with the dough patties.

Microwave (or melt in a saucepan) the chocolate chips in a microwaveable bowl on 30 second intervals until melted and smooth, stirring between intervals. When melted, stir in the peanut butter until incorporated. Add in the cornflakes and stir until completely covered. Using a tablespoon, scoop tablespoonfuls onto a parchment paper-lined cookie sheet. Cool and let harden in the fridge for at least 30 minutes.

In a small saucepan over medium heat stir together the milk with the sugar until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender. Chop slightly.
Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

1 pound of strawberries
2 tablespoons of balsamic vinegar (aged, if you have it)
2 tablespoons of sugar
Wash and hull your strawberries, and allow them to dry. Cut each strawberry in half. Place the strawberries cut side up on a foil lined baking sheet. The foil will collect all the lovely juices that will make up your strawberry sauce. Sprinkle the strawberries with the balsamic vinegar and then sprinkle with the sugar. Place in the oven at 180C for about 30 minutes. When ready, the strawberries should be soft but should still hold their shape. Now collect all the strawberries along with their juices into a bowl or container and let it come to room temperature. The sauce will thicken further.

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream and the lavender buds in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate and discard the lavender. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in cocoa powder, and decorate with lavender garnish if you wish. These will keep refrigerated for weeks, but serve at room temperature.

2. Tip the powder into a large bowl with the chocolate and the butter.

3. Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.

4. Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.

5. Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture.

6. Sift the icing sugar onto a plate and roll the truffles around to generously coat them. If they seem too sticky to do this, just put them in the fridge for 15 minutes to firm up, and try again.

Mix first 3 ingredients together and roll into balls; chill for about 30 minutes. Melt white chocolate, stir in peppermint extract. Dip the Oreo balls in the white chocolate and set on wax paper; sprinkle with crushed candy cane and chill until set.

mix the butter, wine and brown sugar in a ziploc bag. Place the peaches inside and let them marinate in the mixture for about 30 minutes. Place the peaches on a hot grill, cut side up and cook until you have char marks. Flip and continue cooking until warm and nicely charred. Transfer to a plate and top with a dollop of creme fraiche and the amaretti cookies. enjoy!

How funny! So… E came home the other day with a jar of Biscoff spread and I was like, “What is this?” and then I took a spoonful and gosh darn it was awesome! Now here we are… just a few days later… and you’ve posted this recipe. Just might have to try this out.

Combine first 3 inredients in a saucepan. Bring to a boil, stirring constantly to avoid burning. Pour over cereal and mix. Press into a greased 9 x 13 pan. Sprinkle butterscotch and chocolate chips on top. Heat in oven or microwave just until chips are melted enough to spread evenly. Cool and cut into squares.

Fave dessert recipe with 6 ingredients or less..I think it would be this one:

Jello Cake

2 small boxes of strawberry jello (you can use any flavor but strawbery is great!)
12 oz cool whip
2 angelfood loaves

make jello according to package directions
refridgerate until softset and pourable like pudding
beat jello and cool whip together (should be all one color)
slice cake into 1 and 1/2 inch slices
lay slices in the bottom of a 9 x 13″ pan
pour half of jello mixture over cake
repeat with second layer
refridgerate until firm (about 4 hours)

I actually just got back from the grocery store not even 30 minutes ago with a jar of Biscoff spread! I’ve been hearing so many good things about it, I just had to grab some. And here is a go-to recipe that is so easy, and I’ve actually been asked for the recipe multiple times!! Cake Mix Cookies – http://www.tasteandtellblog.com/2007/07/cake-mix-cookies/

In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through.
Just before serving, stir in bananas and extract. Serve over ice cream.

Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.

First off, I just want to say how much I love Biscoff cookies! I haven’t tried the Biscoff spread yet, but I’ll buy it as soon as I see it on the shelf! Your recipe for pudding sounds delicious!

Here is a recipe for Sopapilla Cheesecake that my sister told me about several years ago. I’ve seen similar recipes–just varying the amounts of some of the ingredients–and I’ve made a little alteration. It’s easy and delicious–perfect for potlucks!

Two cans of crescent rolls (I only use Pillsbury)
Two 8 oz packages of cream cheese (I only use Philly), softened
1 1/2 cups granulated sugar (I use C&H), divided
1 tsp + REAL vanilla
1 tsp (more if you like) Cinnamon
1 stick of REAL butter, melted
Press one can of the crescent rolls on the bottom of a 9×13 pan, pinching to seal the seams.
In mixing bowl, combine together the cream cheese, one cup of sugar, and the vanilla until smooth. Spread over the crescent rolls.
Press together the second can of crescent rolls, pinching together at the seams, stretching to cover the 9×13 area. Place over the cream cheese mixture.
Add the remaining sugar and cinnamon to the melted butter and drizzle/pour over the top (spreading to cover surface).
Bake for 30 minutes in 350° oven. Cool, cut, enjoy.

In a sauce pan, heat sugar and water until sugar dissolved. Remove from heat and let cool.

In a blender, add strawberries, blueberries, lemon zest, lemon juice and basil, blend until well incorporated. Add cooled simple syrup and blend until well combined.

Pour mixture onto a freezer safe container, cover with plastic wrap (better if container comes with its own cover) and freeze for 1 hour. Give the half frozen mixture a quick stir and return to the freezer for another 2 hours or until frozen.

When ready to serve, remove from freezer and let it stand in room temperature for 5 to 10 minutes before scooping.

Preheat oven to 325.
Line baking pans with parchment paper.
Grind almonds and sugar in a food processor until fine.
Beat egg whites until stiff.
Fold egg whites and almond extract into ground almond mixture.
Using wet hands roll dough into small balls and roll balls in sugar.
Place on prepared pan and press down slightly on the top.
Bake 20 minutes or until firm and golden on the outside.

Directions
For the cakes:
Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

Just before serving, preheat the oven to 400 degrees F.

Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates.

In a large bowl, mix the mango, vanilla bean, honey and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.

In a soup bowl, place 3 oz dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Melt one cube (you can use less) butter in the bottom of a 9×13 pan (I do this by placing pan in the oven for a few minutes while the oven is preheating)
Mix together:
1 1/2 cups sugar (can use less–depending on berries/your taste preference)
2 tsp baking powder
1 cup flour
3/4 cup milk
Then, pour on to the melted butter–distributing evenly.
Cover with fresh blackberries (4-6 cups works best)
Sprinkle with sugar
Bake in 350 oven for 45 minutes to an hour, until nicely browned.
Enjoy!

Have you been following the Lotus cookie spread controversy? Interesting/funny stuff. Interesting that one cannot patent a recipe. I believe even copyrighting a recipe kinda hard. One can copyright the entire publication, and the formatted product, but it’s assumed that a particular ingredient combination falls under inevitable discovery. Which is why chefs guard their recipes so tightly — because once it’s out, it’s out.

1 marengs from a store broken in to pices
strawberrys
blueberrys
whipped cream blended with coconut
Melted snickers on top blend wiht some whipped cream

Just mix everything nicely together, you cand do it however you like it, in litle desert glasses or bowls or in a large tray, then put whipped cream in between and on top with melted snickers on top. Best is to put in the freezer for ca. one hour! and let it stand out for about15-20 min before eating!

Place chocolate and butter in a large glass bowl. Microwave for about a minute (longer if necessary), and then whisk it all together until smooth. Add powdered sugar, whisk, and whisk some more until combined.
Add two eggs, whisk, and keep whisking until combined!
Lastly, add 6 T flour, whisk, and again, keep whisking until combined!
Pour even amounts into 4 greased ramekins.
Place them on a baking tray for ease of getting them in and out of the oven.
Bake them for about 13-14 minutes at 425 degrees.
In the meantime, whip 1 cup of cream with 1 T sugar until you have whipped cream!

When they are ready to come out of the oven, the sides should be firm, but the center should be soft. Let them stand for a minute before inverting and serving.I always run a knife around the edge of the ramekins to ensure that the cakes will come out smoothly. Invert them onto a plate, and top with fresh whipped cream or ice cream. Enjoy!

Make pudding according to directions. Tear up angel food cake into bite size pieces. Start layering pudding/cake/cool whip/broken up heath bar/chocolate chips in a trifle bowl. Repeat until all is used up ending with cool whip on top.

Combine all ingredients except for vanilla and eggs in a pan on the stove, on medium heat. Beat eggs in a separate bowl. When liquid mixture has heated to a simmer (not boiling–just little bubbles on the edges), remove from heat. Pour 1/2 cup of hot mixture into eggs, whisk quickly. Pour egg/hot liquid slurry back into the rest of the hot liquid and return to heat until the mixture thickens (should coat the back of a spoon). Chill in the fridge for 4-8 hours. Add vanilla, and process according to ice cream maker’s instructions.

Serve soft, or remove from ice cream maker and allow to ripen in the freezer. Enjoy!

Fourth of July trifle
I package instant vanilla pudding
strawberries cut and soaked w th a little sugar
ladyfingers
whipped cream
blueberries
line round tall glass bwowl with ladyfiners then alternate whipped cream, strawberiies, vanilla pudding then blueberries and layer once again. Top with a layer of ladyfingers cover with plastic wrap and weigth down with a small round plate. Let chill for several hours and serve

bake cookies and cool down completely, make sure ice cream is spreadable, not too frozen..make a sandwich, melt chocolate chips in microwave for about 45seconds, roll the sandwich on the side thru the chocolate and then roll in either the nuts, sprinkles, or mini chocolate chips, place on waxed paper and place back in the refrigerator for about 1 hr
pedidentalasst at yahoo dot com

Place all ingredients in a freezer safe plastic bowl.
With a stick blender, blend ingredients together well.
Place in freezer.
For the first two hours: remove from freezer and mix yogurt/mango blend with stick blender.
Then, blend again every 50 minutes for next two hours.
Once frozen to a consistency you like, serve in a bowl and top with toasted pecans.
Enjoy!

Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Add Simple Syrup and juices to ice cream/sorbet maker. (e.g. Cuisinart brand). Turn on machine and allow to churn for approximately 39 minutes or until desired consistency. Serve immediately or store in air-tight container in freezer.

My inspiration for this submission stems from the fact that I am cold today. Nothing comforts me more than homemade tapioca pudding. I’m sure if I eat it warm, I’ll start to warm up myself. Now, I’m off to make some tapioca pudding!http://www.food.com/recipe/decadent-tapioca-pudding-278100

1. Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

Place graham crackers on a work surface. In a small bowl, mix frosting and miniature marshmallows together gently. Spread half of graham crackers with this frosting mixture. Stir marshmallow creme, then spread other half of graham crackers with marshmallow creme.

Make sandwiches with the two varieties of coated graham crackers and the chocolate ice cream, using about 1/2 cup of ice cream for each sandwich. Press together gently, then wrap individually in plastic wrap and freeze until firm.

With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold

1. In a medium-sized saucepan, stir the sugar, water, and corn syrup over a medium to medium-low flame until the sugar has dissolved completely. Raise the heat until the syrup boils. There is no need to stir the syrup until it turns a deep amber color, but swirling the saucepan prevents burns. Also, occasionally it helps to brush down the sides of pan with a wet pastry brush. Remember, the syrup must always be monitored. This will take anywhere from 5-10 minutes, depending on what kind of stove you are working on.
2. Remove the syrup from the heat and pour in the cream, being very careful not to get splattered when the mixture bubbles up. The sugar syrup will congeal and not absorb the cream right away, but turn the heat onto low and soon the mixture will become homogenous and turn into caramel.
3. Keeping the flame low, add the Biscoff Spread and stir to dissolve. Poor into a gravy boat or sauce dish, and prepare to fall in love.

1. Place Biscoff cookies into a food processor and process until fine crumbs have formed.
2. Add granulated sugar and melted butter. Mix until well combined.
3. Press into a 9-inch pie plate.
4. Bake in a pre-heated 350° oven for 8 minutes.
5. Remove from oven and cool completely.

Submerge can of milk in slow cooker on low for 8 hours before serving, it will be caramel! Mix approx 1/4 cup of cinnamon with ice cream (more or less depending on preference). Fry tortillas in oil and place in cereal bowl to cool, (this will make tostata bowls). Serve cinnamon ice cream in bowls topped with caramel and whipped cream.

1.Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
2.Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
3.Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes

1.In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
2.Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately!
*optional: serve with ice cream or fruit 🙂

1 pie crust
4 blocks of cream cheese (8 ounces each)
1/4 cup sugar
3 eggs
2 tbsp. flour
1 can pumpkin pie filling (30 ounces)
Then place cream cheese in a mixing bowl, and beat until fluffy with a hand mixer. Add sugar, and eggs (one at a time), blending well after each one. Then, add pumpkin and flour and blend. Pour mixture into crust and bake at 325F for and 1 hour and 45 minutes, or until center is firm.

1.Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, and corn syrup. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

1.Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and cloves. rub marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
2.Preheat grill for high heat. Lightly oil grate.
3.Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with ice cream

Directions
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.

Ok, totally LOL here! Those cookies are pretty much famous in this house. My daughter loved them on a flight once so my mom now brings at least four packs in her suitcase everytime she comes to visit us! We cant even eat that many, lol!

Heres my recipe, its been a favorite for a few years since i discovered bakerella.

Red velvet cake, baked and smashed in a bowl
Add one tub of cream cheese frosting, mix well
Using an ice cream scoop, form mixture into balls and place on wax paper and cookie sheet
Freeze about an hour so they are firm

Dip cake balls into melted chocolate, then set on wax paper to cool.

Red velvet cake balls! They are so pretty, so yummy, and pretty easy to make too! Just plan on getting a little messy, lol!

Melt chocolate. Add a thin layer of chocolate to bottom of mini cupcake .iner. Then add a scoop of peanut butter. Finish off by adding more chocolate to cover peanut butter. Place finished peanut butter cups in the freezer to harden, about 30 minutes.

Make pudding according to directions on box, for pie filling. Then add pudding to pie tin with graham cracker crust premade in the pan. Top with whipped cream and serve!

This can get more homemade if you choose to make your own crust, which my grandma did with crushing nuts….sooooo good! You can also sprinkle some walnuts on top for garnish. We called it green dessert, she always made it on saint patricks day. Good memories!

One container of cozy shack chocolate pudding, one container of cool whip, one chocolate bar, and four maraschino cherries. In four martini, sherbet or other cute glass, spoon in a layer of chocolate pudding then cool whip then pudding then cool whip, top each with a cherry then grate chocolate on top for garnish.

Place three tbsp of butter to a large saute pan over medium heat. Once the butter has melted, add the brown sugar to the pan. Stir to dissolve. Add the diced fresh pineapple and cinnamon to the brown sugar and butter. Stir. Cook for 3 minutes over medium heat, stirring occasionally. Pour the bourbon into to the saute pan. Carefully light the bourbon on fire with a kitchen lighter to flambe the pineapple. Once the flame has died down, let the pineapple mixture simmer over medium heat, stirring occasionally, until the liquid has reduced by a little over half to form a thickened syrup, about 15 minutes.

Scoop ice cream into four serving dishes. Pour 1/4 of the pineapple flambe over each of the portions of ice cream. Serve immediately.

Preheat oven to 425
Line a Jellyroll Pan with foil then line with crackers. In a medium sauce pan melt the 2 sticks of butter and brown sugar and then bring to a boil, cook for 5 minutes stirring constantly.

Remove from heat and our over crackers then smooth with a spatula. Bake for 4 or 5 minutes until bubbly.

Remove from oven and sprinkle chips and allow to melt. Spread evenly of the top and then put in freezer until the chocolate is firm. Remove from freezer a CRACKER (hence the name) and crack into pieces. Store in an airtight container.

Instructions
1. Preheat oven to 350°F and spray an 8×8 inch baking pan with cooking spray. 2. In a glass bowl heat the butter and chocolate in the microwave on low power until the butter melts and the chocolate begins to soften. 3. Quickly stir the melted butter and chocolate until the chocolate is completely melted. 4. Stir in eggs, sugar, and vanilla until just combined. 5. Stir in the flour. 6. Spread batter into prepared pan and bake at 350°F for about 30 minutes. 7. Cool completely before cutting into bars.

My favorite recipe is Italian Beef. My mom used to make it for our large family after being gone all day we would come home to a wonderful smelling home and an easy yet delicious dinner.
1 beef roast of your choice
1 packet of dry Italian seasoning mix
3 cups of water
1 crock pot liner ( for easy clean-up)
Your favorite deli style rolls

Insert the crockpot liner
Add roast, Italian seasoning and water to the crockpot
Cook on low for 6-8hrs
Pull the meat apart in shreds and put on the rolls

In saucepan add syrup, sugar and peaut butter and heat on low, stirring constantly, until the sugar is well dissolved.
In a large bowl add 3 cups of rice krispies and the peanut butter mixture, stir gently and add the remaining rice krispies.
Put the rice krispy mixture into a 9×12 pan, pressing the mixture down to flatten the top.
Melt the peanut butter and chocolate morsels in a glass dish for 2 min (stirring every 30 sec) in the microwave and Pour the melted morsels over the rice krispies.

1. Combine first 4 ingredients in top of a double boiler, stirring with a whisk. Cook over simmering water, whisking constantly, about 7 minutes or until a thermometer registers 160°. Serve over berries. Top each serving with whipped topping.

Preheat oven to 350 degrees and grease baking sheet. In mixer bowl, beat peanut butter and sugar together. Add in egg and baking soda. Roll teaspoons of dough into balls and place on baking sheet. Make criss-cross pattern on top and bake about 10 minutes.

One of my favorite summertime desserts is making ice cream sandwiches:
Soften a carton of vanilla, chocolate, coffee or whatever flavor ice cream you like by taking it out of the freezer 10 – 15 minutes before preparing the sandwiches.
Put a scoop of the ice cream between two store-bought cookies (I like Archway Chocolate Chip or Dutch Chocolate, but I bet Biscoff Cookies would be yummy too!)
Press down carefully to allow ice cream to reach the edges of the cookies.
Roll the edges in whatever “topping” you prefer: chocolate jimmies, chopped nuts, toasted coconut, etc.
Wrap in plastic and freeze until firm.
Enjoy!

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[…] I have had a few stressful weeks, and a sick kiddo at home, and thought yesterday we could both use a little “pick me up”, it was going to need to be indulgent yet easy, and I remembered Kristen’s Biscoff Pudding. […]

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